Celebrating 15 years of District Taco: Q&A with co-owner and CEO Osiris Hoil
Popular Mexican restaurant chain District Taco, founded by co-owner and CEO Osiris Hoil, started off as a taco truck in Rosslyn and has since expanded to several brick-and-mortar locations across the East Coast. To celebrate its 15-year anniversary milestone, Hoil brought the taco truck back to the neighborhood to hand out free breakfast tacos to residents and commuters.
Rosslyn BID President Mary-Claire Burick sat with Hoil to discuss the restaurant's growth over the last 15 years, his vision for the future, and more.
Mary-Claire Burick: District Taco isn’t just a business for you – you have a very personal connection to it. How have you infused your Mexican heritage and culture into the restaurant, and how has having such a personal connection to the business influenced your outlook?
Osiris Hoil: Growing up in Mexico, I’ve always felt deeply connected to the culture, the flavors, and the food. Even though I moved to the U.S. at 17, being Mexican is part of who I am, and that connection is woven into everything we do at District Taco. I genuinely love what I do, and the food is a big part of that love. I’m proud of the authentic experience we represent, and the unique perspective I bring to my business. Initially, we wanted to set up in DC, but we encountered challenges with permits due to strict regulations. Rosslyn offered more flexibility. The offices and bustle of the area were just perfect for the cart. We’re very thankful for our first customers in those early days.
MCB: How has your vision for District Taco changed since your first food truck, and why has it been important to celebrate major milestones by bringing the food cart back to Rosslyn?
OH: Rosslyn has been pivotal to our journey. I am grateful for the community and people there for the last 15 years. Similar to when I go to the Yucatán, when I visit Rosslyn it feels like I am going home. We had a great time bringing the taco cart back to Rosslyn for a day and re-connecting with the neighborhood.
MCB: With nearly 20 locations open or opening soon across five states, you’re in charge of a lot of people! What do you think is the most important part of being an effective leader, especially in a growing organization?
OH: Surrounding myself with strong leaders has been crucial. District Taco would not be the same without our team. Many of our team members have been with us for over a decade, which speaks volumes about their passion for the company.
MCB: Having led a thriving business for fifteen years, what do you see as the key(s) to achieving long-term business success? Is it different from what you had envisioned when you first launched District Taco?
OH: We’ve learned from our mistakes. Early missteps made us more resilient and smarter in the long run. They led to streamlined processes that helped us grow. While the challenges we face now are different, the core of our approach has always been about learning and innovating.
MCB: What is the biggest tip you have for young entrepreneurs looking to launch their own company?
OH: The restaurant industry is incredibly challenging, and franchising adds another layer of complexity. It’s all about learning from others and staying persistent. The first year will be tough, but you must power through. Focus on learning from your mistakes and observing how successful companies operate. From one employee to over 300, growth is possible if you stick with it.
MCB: Have you ever faced a hurdle you thought you might not be able to get over? If so, how did you overcome it?
OH: The pandemic was a significant challenge for us, as it was for many businesses. However, every crisis presents opportunities, and we saw that. We adjusted our model to fit smaller locations with fewer people. Like pruning a tree, these changes helped us grow as both a company and a team. The ability to adapt was key to overcoming this challenge.
MCB: What has been your favorite memory or moment over the last fifteen years of being the co-founder and CEO of District Taco?
OH: One of my favorite early memories is when things weren’t going as planned and our taco cart broke. My partner, Marc Wallace, was there, helping me weld it back together. It was an intense situation but even at the time we said, “One day we’ll look back at this and laugh.” Now, the problems we face are much more complex, but we’ve learned so much along the way.
District Taco is a true reflection of my heritage, especially from the Yucatán region. The way we prepare our food, like roasting tomatoes and peppers, and the atmosphere we create are part of what makes us unique. It’s about more than just the food – it’s about the experience and the flavors we bring to life.
To learn more about District Taco, visit districttaco.com or stop by its Rosslyn location at 1500 Wilson Blvd.